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Steak Bites Loaded Baked Potatoes with Chipotle Mayo

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Ingredients Method Notes

Ingredients
  

  • Steak Bites:
  • - 1 lb ribeye steak cut into 1-inch cubes
  • - 1 teaspoon salt
  • - ½ teaspoon black pepper
  • - 1 teaspoon garlic powder
  • - 2 tablespoons vegetable oil
  • Loaded Potatoes:
  • - 4 medium golden potatoes
  • - 6 strips thick-cut bacon
  • - ½ cup shredded Colby Jack cheese
  • - 2 tablespoons butter
  • - 3 green onions sliced
  • Chipotle Mayo:
  • - 1 cup mayonnaise or ½ cup mayo + ½ cup sour cream
  • - 2 chipotle peppers in adobo sauce
  • - 1-2 teaspoons adobo sauce from can
  • - 1 tablespoon fresh lime juice
  • - 1 clove garlic minced (optional)
  • - Salt to taste

Method
 

  1. Preheat oven to 425°F; scrub and pierce potatoes; bake 45-60 minutes until tender
  2. Cook bacon in large skillet until crispy; reserve 1 tbsp fat; crumble bacon when cooled
  3. Blend mayo, chipotle peppers, adobo sauce, lime juice, and garlic until smooth
  4. Season steak cubes with salt, pepper, and garlic powder; let rest 10 minutes
  5. Sear steak cubes in hot bacon fat 2-3 minutes per side until caramelized
  6. Cut X in baked potatoes; fluff with fork; add butter and season
  7. Top potatoes with steak bites, bacon, cheese, chipotle mayo, and green onions

Notes

- Choose well-marbled steak cuts for best flavor and tenderness
- Pierce potatoes thoroughly to prevent bursting during baking
- Cook steak to 130°F internal temp for medium-rare doneness
- Chipotle mayo can be made up to 1 week ahead and refrigerated

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